Gruyere

This firm cow's milk cheese is what you'll usually find in a fondue pot, melting in your croque-monsieur, or topping a French onion soup. Gruyère has a salty, nutty flavor and takes its name from a valley in Switzerland, the country that produces the world's finest version. Swiss Gruyère, controlled by government quality standards, is made from the raw milk of grass-fed cows. Most Gruyère made outside of Switzerland (with the exception of French Gruyère) is made with pasteurized milk. Gruyère has a more assertive flavor than the other famous Swiss cheese, Emmenthal.

HOW TO STORE

Cheese needs to breathe, so never wrap it tightly in plastic, which can cause mold to develop. Instead, loosely wrap pieces in waxed paper or parchment paper. Bring cheese to room temperature before serving.